Delight in these Raspberry Lemon Bliss Cookies, a perfect balance of tangy lemon and sweet raspberry flavors.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Mix in the egg yolk, lemon zest, and lemon juice until well combined.
Adding the lemon zest enhances the citrus flavor.
In a separate bowl, whisk together the flour, baking powder, and salt.
Whisking the dry ingredients ensures even distribution.
Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
Mix just until combined to avoid overworking the dough.
Roll the dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 1 inch apart.
Using a cookie scoop can help achieve uniform sizes.
Use your thumb or a small spoon to create an indentation in the center of each ball.
Dip your thumb or spoon in flour to prevent sticking.
In a small bowl, mix the raspberry jam with the lemon extract.
The lemon extract adds a refreshing twist to the jam.
Fill each indentation with a small amount of the jam mixture.
Avoid overfilling to prevent the jam from spilling out during baking.
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Rotate the baking sheets halfway through for even baking.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on the baking sheets helps the cookies set before moving them.
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